1 pkg. lemon Jello
1 1/4 c. hot water
Juice of 1 lemon
1 1/4 c. sugar
Dash of salt
1 can evaporated milk, chilled
1 stick butter, very soft
2 c. graham cracker crumbs
3 tbsp. sugar
Maraschino cherries, optional

Combine all but 1/8 cup graham cracker crumbs, butter and 3 tablespoons of sugar together and pat into a 9 x 9 inch dish.

In a large bowl combine Jello, hot water, juice of lemon, 1 1/4 cups sugar and salt together; stir well until sugar and Jello is dissolved. Chill but do not let it set. When Jello chilled take the cold can of evaporated milk and beat until stiff. Add this to Jello and beat together. Pour into 9 x 9 inch dish lined with graham crumbs. Garnish with 1/8 cup graham crumbs sprinkled on top and halved maraschino cherries. Store in refrigerator.